Eggplant and zucchini rolls with cheese

Ingredients:

• 1 medium firm eggplant
• 2 medium firm zucchini
• Olive oil in cooking spray
• 2 tbsp. ricotta cheese
• 1.5 tbsp. grated parmesan
• 1/2 cup fresh mint leaves, finely chopped
• 1/2 cup fresh parsley, chopped
• 2 egg yolks, lightly beaten
• 2 cloves garlic, crushed into a pulp or finely grated
• 1 fresh chilli, seeded and finely chopped
• Finely grated nutmeg (grate the whole nut several times)
• A handful of fresh basil leaves, torn by hand
• 3 cups tomato passata sauce
• 4 tbsp (60 g) butter
• 1 cup panko breadcrumbs

Preparation:

1. Preheat oven to 450°F (232°C).
   
   Slice the zucchini and eggplant lengthwise into thin slices. Spray both sides of the slices evenly with cooking spray and season with salt and pepper. Bake until tender and browned (about 20 minutes). Let the zucchini and eggplant cool before handling.
   
   Reduce oven temperature to 190°C.
2. In a bowl, combine the ricotta, 1 cup of Parmesan, all but a few tablespoons of mint and parsley, egg yolks, garlic, chili, nutmeg, and a pinch of salt and pepper. Spoon the filling onto each eggplant and zucchini strip and roll up. Place the rolls in a baking dish, sprinkle a little basil on top, and then coat evenly. trade wind.
3. Melt the butter in a small frying pan, remove from heat. Stir in panko breadcrumbs, the remaining 1/2 cup Parmesan, parsley, and mint. If you plan to make the dish in advance, store the rolls and breading mixture in an airtight container in the refrigerator or freezer. Spread the topping over the dish.
4. Bake when everything has reached room temperature from the refrigerator, at 190°C until golden brown and bubbly.